Description
This Eggnog Cheesecake is a luscious holiday dessert featuring a spiced gingersnap crust and creamy cheesecake infused with festive eggnog and vanilla bean paste. Baked in a water bath to ensure a smooth texture and topped with a fluffy eggnog whipped cream, this cheesecake offers the perfect balance of rich, creamy, and warming seasonal flavors, ideal for holiday gatherings or special occasions.
Ingredients
Crust
- 2½ cups gingersnap cookie crumbs (about one 14-ounce bag yielding 2¾ cups)
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
Cheesecake Batter
- 32 ounces cream cheese, softened
- 1¼ cups granulated sugar
- ¾ cup eggnog
- 1½ tablespoons vanilla bean paste (or vanilla extract)
- ¾ teaspoon ground nutmeg
- 4 eggs
Eggnog Whipped Cream
- 1 cup heavy whipping cream
- ¼ cup eggnog
- ⅔ cup powdered sugar
- 1 teaspoon ground nutmeg
Instructions
- Prepare the oven and pan: Preheat your oven to 325°F. Wrap the outside and bottom of a 9-inch springform pan with aluminum foil to prevent water leakage during the water bath baking. Lightly grease the bottom and sides with cooking spray and set aside.
- Make the gingersnap crust: In a medium bowl, combine the gingersnap cookie crumbs, granulated sugar, and melted butter. Press this mixture firmly onto the bottom and up the sides of the prepared springform pan to form an even crust.
- Bake the crust: Bake the crust in the preheated oven for 10 minutes. Remove from oven and let it cool slightly while you prepare the cheesecake batter.
- Mix the cheesecake batter: Using an electric hand mixer or stand mixer on low speed, beat the softened cream cheese and granulated sugar until light and fluffy. This low-speed mixing helps minimize air incorporation to prevent cracking.
- Add flavorings: Beat in the eggnog, vanilla bean paste, and ground nutmeg until fully combined.
- Incorporate the eggs: Add the eggs one at a time, mixing on low speed just until combined after each addition. Avoid overmixing to maintain a smooth batter and prevent cracks while baking.
- Prepare for baking in a water bath: Pour the cheesecake batter into the prepared crust. Place the springform pan inside a larger roasting pan, then carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. This gentle cooking method helps achieve even baking and a creamy texture.
- Bake the cheesecake: Bake for 1 hour, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven but leave the cheesecake inside with the oven door cracked open, letting it rest for 30 minutes.
- Cool and chill: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 5 to 6 hours, or until thoroughly chilled and set.
- Make the eggnog whipped cream: In a large bowl, beat the heavy whipping cream until stiff peaks form. Gently fold in the eggnog, powdered sugar, and ground nutmeg until smooth and light.
- Serve: Pipe or spread the eggnog whipped cream over the chilled cheesecake just before serving for an extra festive finish.
Notes
- Wrapping the springform pan with foil is essential to prevent water from leaking into the cheesecake during the water bath bake.
- Beating the cream cheese and sugar at low speed and adding eggs one at a time reduces the risk of cracks.
- The water bath maintains moisture and even heat for a creamy cheesecake texture.
- Letting the cheesecake cool slowly in the oven prevents sudden temperature changes that cause cracks.
- For stronger eggnog flavor, consider using freshly made eggnog or a higher quality brand.
- This cheesecake is best served chilled and can be made a day ahead for convenience.
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
